Brown Butter Gnocchi with Mushrooms & Chard

Brown Butter Gnocchi

with Mushrooms & Chard

Group Created with Sketch. 30 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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Earthy chard makes its seasonal debut in this quick-cooking pasta dish. We’re using both the tender leaves and crisp, celery-like stalks for contrasting textures. (You may receive chard with red, yellow, or pale green stalks.) Tossed with thyme-sautéed mushrooms in brown butter—simply cooked butter with a toasty, nutty flavor—it’s a delicious partner for pillowy fresh gnocchi.

Earthy chard makes its seasonal debut in this quick-cooking pasta dish. We’re using both the tender leaves and crisp, celery-like stalks for contrasting textures. (You may receive chard with red, yellow, or pale green stalks.) Tossed with thyme-sautéed mushrooms in brown butter—simply cooked butter with a toasty, nutty flavor—it’s a delicious partner for pillowy fresh gnocchi.

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Separate the chard leaves and stems. Roughly chop the leaves and thinly slice the stems, keeping them separate.

Brown the mushrooms:
2 Brown the mushrooms:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in a single layer; cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Add the whole thyme sprigs and cook, stirring occasionally, 1 to 2 minutes, or until the mushrooms are browned and softened.

Brown the butter:
3 Brown the butter:

Reduce the heat to medium and add the butter to the pan. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Carefully remove and discard the thyme sprigs.

Add the vegetables:
4 Add the vegetables:

Add the garlic, shallot, and chard stems to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the chard leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Cook the gnocchi:
5 Cook the gnocchi:

While the vegetables cook, add the gnocchi to the pot of boiling water; cook 3 to 4 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.

Finish the gnocchi & plate your dish:
6 Finish the gnocchi & plate your dish:

Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan. Season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the gnocchi are coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Enjoy!

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1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Separate the chard leaves and stems. Roughly chop the leaves and thinly slice the stems, keeping them separate.

2 Brown the mushrooms:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in a single layer; cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Add the whole thyme sprigs and cook, stirring occasionally, 1 to 2 minutes, or until the mushrooms are browned and softened.

Brown the mushrooms:
3 Brown the butter:

Reduce the heat to medium and add the butter to the pan. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Carefully remove and discard the thyme sprigs.

4 Add the vegetables:

Add the garlic, shallot, and chard stems to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the chard leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Add the vegetables:
Cook the gnocchi:
5 Cook the gnocchi:

While the vegetables cook, add the gnocchi to the pot of boiling water; cook 3 to 4 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.

6 Finish the gnocchi & plate your dish:

Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan. Season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the gnocchi are coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Enjoy!

Finish the gnocchi & plate your dish: